Description
A flavorful and festive Cranberry Apple Walnut Stuffing featuring a delightful mix of tart cranberries, sweet apples, aromatic rosemary, and crunchy walnuts. This tasty side dish is perfect for holiday meals, combining the freshness of fruit with savory herbs, all baked to a golden perfection.
Ingredients
Scale
Vegetables and Fruits
- 1 large onion, chopped into small pieces
- 1 apple, diced
- 2 cloves garlic, minced
Herbs and Spices
- 2 tablespoons rosemary, chopped (or use a mix of rosemary and thyme)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
Breads and Nuts
- 1 loaf cranberry walnut bread, cut into 1-inch cubes (*see substitution note below)
Liquids and Oils
- 1 tablespoon extra virgin olive oil
- 1/3 cup heavy cream
- 1/2 cup chicken stock (add more as needed to moisten the bread)
- Olive oil spray or cooking spray
Others
- 1 egg
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare it for baking the stuffing later.
- Sauté Vegetables and Fruit: Heat the olive oil in a large pan over medium-high heat. Add the chopped onions, season lightly with salt and pepper, and sauté until they become translucent, about 5-7 minutes. Add the diced apples and cook for another 3-5 minutes until they soften slightly. Stir in the minced garlic and chopped rosemary, cooking for an additional minute before removing the pan from heat.
- Combine Bread and Veggie Mixture: Place the cubed cranberry walnut bread into a large mixing bowl. Pour the cooked onion, apple, garlic, and rosemary mixture over the bread cubes and gently toss together.
- Mix Liquids and Seasoning: In a separate small bowl, whisk together the egg, heavy cream, chicken stock, salt, and pepper. Pour this mixture evenly over the bread and vegetable mix. Toss thoroughly to combine, adding a little more chicken stock if the bread looks too dry to ensure a moist stuffing.
- Prepare for Baking: Transfer the combined stuffing mixture into a greased small baking pan or a 2-quart baking dish. Lightly spray the top with olive oil spray to help with browning and to prevent drying out.
- Bake: Bake the stuffing in the preheated oven for about 30 minutes or until the edges are nicely browned and the top feels firm and set.
- Serve: Remove the stuffing from the oven and serve warm. Optionally, garnish with extra cranberries for added color and tartness.
Notes
- If cranberry walnut bread is unavailable, you can substitute with any fruit and nut bread or even a rustic white or sourdough bread and add dried cranberries and chopped walnuts separately.
- Adjust salt and pepper according to preference; remember the bread and stock may add saltiness.
- For a vegetarian version, substitute chicken stock with vegetable broth and ensure bread and cream align with dietary choices.
- Adding extra chicken stock during mixing helps achieve the preferred moistness without making the stuffing soggy.
- Olive oil spray aids in browning the stuffing top without excess oiliness.
